My sister raves about her Mother-in-law’s Italian Ricotta Cookies that she always makes for her during visits over the holidays. I have never had them so I asked her to get the recipe so I could replicate the cookies without eggs. These cookies are yummy and fun to make. No refrigeration of the batter or rolling out required for these easy-to-make drop cookies. The cheese is a great binder so that you don’t need to worry about them falling apart!  This recipe makes a lot of cookies!

Ricotta Cookies

In a large mixing bowl, cream together:

• 1 cup butter softened
• 2 cups sugar

Then add in and mix well:

• 475g Ricotta cheese
• 1/2 cup plain unsweetened yogurt (or egg replacer equal to 2 eggs)
• 1 tsp vanilla

In a separate bowl, sift together dry ingredients and then gradually add to the butter and cheese mixture:

• 4 and 1/2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Drop by spoonfuls onto parchment-lined cookie sheets. I use my small mellon-baller to do this. Bake at 350 degrees F for approximately 12 minutes. Cool on a wire rack. Makes 5 dozen.

Frosting:

• 3 and 1/2 cups icing suagr
• 1/3 cup butter softened
• 3/4 tsp vanilla
• pinch of salt
• 4-5 tbsp milk

Beat together the ingredients until fluffy adding the milk in last. Frost the cooled cookies and top with multi-colored sprinkles.

Note: These would be great with either orange or lemon zest in the cookie batter for some extra flavour!